Can I Prep the Garlic Butter Mixture Ahead of Time?

Yes, absolutely. You can mix up the garlic butter and store it tightly covered in the refrigerator for up to a few weeks, then soften it to a spreadable consistency and spread it on fresh bread when you're ready to bake. (Warning: Your refrigerator will smell garlicky!) You can also freeze it for up to 3 months. Thaw, let it soften, then use it.

Can I Freeze the Unbaked Garlic Bread?

Yes. Spread the garlic butter on the two halves of the loaf of bread, then place a piece of parchment paper on top of one and lay the other half on top of it, so you have a whole loaf again. The parchment will keep the garlic butter on both sides of the bread when you take the halves apart again. Wrap the loaf in plastic wrap or foil, and then place it in a freezer-safe container or bag. Freeze for up to 3 months. When you're ready to bake, unwrap the loaf and separate the halves. Remove the parchment and place the garlic bread on a baking sheet and bake as directed. You'll need to add a little extra time to the bake time if you bake from frozen.

Quick & Easy Homemade Garlic Bread

Description

Buttery, herby, and loaded with garlic, this homemade garlic bread is perfectly crisp on the outside, soft on the inside, and incredibly simple to whip up. It’s also freezer-friendly, so you can make it ahead and then bake it fresh whenever you want it (which will likely be all the time). You can use bakery-fresh bread or homemade, such as ciabatta bread or artisan bread. (Use 1 loaf, or half, of either recipe.)

Ingredients

12-ounce (340g) loaf of crusty bread, sliced in half horizontally
1/2 cup (8 Tbsp; 113g) unsalted butter, softened
1 Tablespoon finely chopped fresh parsley
4 teaspoons finely minced fresh garlic (about 3 cloves)
1/4 teaspoon flaky sea salt (or 1/8 teaspoon fine salt)
optional: 1/3 cup (27g) freshly grated parmesan cheese
optional for garnish: pinch of crushed red pepper flakes

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Instructions

Preheat oven to 400°F (204°C). Line a baking sheet with parchment paper or silicone baking mat. Place both halves of bread, cut side up, on the lined baking sheet.
Using a handheld or stand mixer fitted with a paddle attachment, beat the butter, parsley, garlic, salt, and parmesan cheese (if using) together on medium-high speed until completely combined and smooth. If your butter is soft enough, you can simply use a fork to mash it all together.
Spread the garlic butter in an even layer on top of the slices of bread.
Bake for 16–18 minutes, or until the edges of the bread are crispy and golden brown. Feel free to extend this time by a couple minutes for a crispier exterior.
Let cool on the baking sheet for a few minutes until cool enough to handle, and then transfer the garlic bread to a cutting board. If using, sprinkle with crushed red pepper flakes. Using a serrated bread knife, slice the bread into pieces and serve warm.
Cover leftover bread tightly and store at room temperature or in the refrigerator for up to 3 days.

Notes

Make Ahead & Freezing Instructions: You can make the garlic butter and store it tightly covered in the refrigerator for up to 3 weeks. When ready to use, soften it at room temperature until soft enough to spread easily. Continue with step 3. You can also make the garlic bread through step 3 and then freeze it. Place a piece of parchment paper on top of one of the buttered halves, then gently put the two halves back together, with the parchment paper between them. Wrap the loaf tightly in plastic wrap or aluminum foil, place in a freezer-safe container or zip-top bag, and freeze for up to 3 months. When ready to bake, remove from the freezer, unwrap and remove parchment, and place on a lined baking sheet. Continue with step 4, adding a few extra minutes to the bake time since baking from frozen.
Special Tools (affiliate links): Serrated Knife | Garlic Press | Box Grater or Microplane Grater | Glass Mixing Bowls | Electric Mixer (Handheld or Stand) | Baking Sheet | Silicone Baking Mat or Parchment Paper | Flaky Sea Salt
Best Bread to Use: You need a crusty, sturdy roughly 12-ounce loaf, such as 1 loaf of this homemade artisan bread, 1 loaf or half of this ciabatta bread, a loaf of Italian or French bread, or a baguette.
Can I Use Dried Parsley? Yes, you can skip the fresh parsley and use dried. If using dried, reduce to 2 teaspoons. You could also substitute with 1 and 1/2 teaspoons Italian seasoning blend.